<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="40" val="1111">滑溜鱼片</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">偏口鱼</a></label></span><span class='right'>450克</span>
					</td><td>						<span><label   class="fcbm inblok">冬笋</a></label></span><span class='right'>25克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">木耳</a></label></span><span class='right'>25克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">鸡蛋清</a></label></span><span class='right'>25克</span>
					</td><td>						<span><label class="fcbm inblok">绍酒</label></span><span class='right'>20克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">精盐</label></span><span class='right'>4克</span>
					</td><td>						<span><label class="fcbm inblok">花生油</label></span><span class='right'>100克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">蒜</a></label></span><span class='right'>5克</span>
					</td><td>						<span><label class="fcbm inblok">湿淀粉</label></span><span class='right'>50克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>10克</span>
					</td><td>						<span><label class="fcbm inblok">芝麻油</label></span><span class='right'>10克</span>
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					<h2>滑溜鱼片的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 将偏口鱼肉洗净，劈成长5厘米、宽3厘米、厚0.2厘米的片放入碗内，加入绍酒、精盐、调匀入味。再放入鸡蛋清，湿淀粉拌匀。冬笋切成片，待用。</p>
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													<p class="p1"><span class="fwb">2.</span> 炒锅内加入花生油，置中火上烧至四成热（约100℃）时，将鱼片逐步下锅滑熟呈白色，捞出沥油。</p>
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													<p class="p1"><span class="fwb">3.</span> 炒锅内留油，中火烧至六成热（约150℃）加葱、蒜偏炒，放进绍酒一烹，加入清汤、精盐、冬笋片、木耳烧开，撇去浮沫，</p>
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													<p class="p1"><span class="fwb">4.</span> 放入鱼片用小火煨透，用湿淀粉勾成薄芡，淋上芝麻油，装盘即可</p>
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					<h2>小贴士</h2>
					<p>片薄形美，色泽洁白，软鲜爽滑。 <br /></p>
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